Panifarin: what is it, properties and application. Gluten: harm and benefit

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many housewives are engaged in self-baking of rye bread. This is a rather laborious process. Even experienced chefs are often faced with a situation where the dough cooked according to all the rules does not rise. This is usually observed when using wholemeal flour. This product contains virtually no gluten. A special additive, panifarin, will help improve the quality of the dough. What it is? Is this ingredient harmful to he alth? Let's try to figure it out.

Supplement description

Not all housewives are aware of such a useful baking ingredient as panifarin. What it is? The additive is a dough quality improver. Panifarin makes the baking mass more elastic and viscous.

The basis of panifarin is vegetable protein - gluten (gluten). This substance is obtained by slow fermentation of wheat grains. No chemical or synthetic substances are used in the manufacturing process of the supplement. This is a 100% natural product.

Gluten helps the dough holdbubbles of carbon dioxide that form during yeast fermentation. As a result, the mass easily rises and becomes lush.

Flour with a high gluten content is very rare on sale. Most often, coarse grinding products are produced. Therefore, it is much easier to purchase panifarin. This additive improves the properties of even low quality flour.

In addition, it is sometimes difficult for novice housewives to calculate the exact amount of ingredients needed for the test. If an excessive amount of water and yeast is added to the baking mass, then panifarin will help save the situation. The gluten will prevent the dough from falling off, and the bread will come out fluffy and delicious.

Panifarin and gluten: differences

What is another name for Panifarin? This additive in everyday life is often referred to as "gluten" or "gluten". But it's not exactly the same.

Panifarin consists of several ingredients. Gluten is its main component. However, dough improver contains other substances:

• ascorbic acid;
• enzymes.

These ingredients act as oxidizers. They prevent the breakdown of proteins and strengthen the consistency of the dough. Also, ascorbic acid and enzymes give baked goods a pleasant sour taste.

Recently, there have been many rumors about the dangers of gluten. Gluten-free diets with no flour products in the diet have become very popular. Is this vegetable protein really that dangerous?for good he alth? Next, we will take a closer look at the benefits and harms of gluten for the body.

Useful properties

A moderate amount of gluten is necessary for a person. This protein has the following effects on the body:

• normalizes hemoglobin levels;
• increases resistance to infections;
• promotes healing of damaged tissues;
• strengthens the musculoskeletal system;
• enriches the body with vitamins;
• improves the functioning of the digestive tract.

Currently, doctors have proven the harm of gluten-free diets. This type of diet leads to beriberi, constipation, iron deficiency and anemia. The complete exclusion of gluten products from the diet is permissible only for strict medical reasons.

Possible harm

A moderate amount of gluten in food is not dangerous for the body. An excess of this protein acts irritatingly on the mucous membrane of the small intestine. In addition, the abuse of foods and supplements with gluten can cause obesity.

There are also diseases in which you need to completely eliminate foods and supplements with gluten from the diet. These include:

1. Diseases of the digestive tract. If a person suffers from gastric pathologies, then an excess of gluten can provoke diarrhea or constipation, intestinal pain, and increased gas formation.
2. Celiac disease. This is a congenital gluten intolerance. The immune system of a sick person perceives gluten as a foreign protein. The gluten rejection reaction is accompanied by a strongdiarrhea, sudden weight loss and bloating. This is a fairly rare pathology, which occurs in 2% of people in the world.

If a person is he althy, then only the abuse of gluten products can bring harm to the body. Panifarin is used in baking in very small quantities, so the additive cannot harm he alth. However, if a person suffers from gastrointestinal diseases or celiac disease, then the use of gluten should be discarded.

Application

How to use panifarin? This additive can be used for any baking. The quality improver is especially useful in the manufacture of products made from rye flour, oats and bran. These products are very low in gluten.

Panifarin is put into the flour before kneading the dough. For 1 cup of the product, 1 teaspoon of the additive is required. This dosage should not be exceeded. As already mentioned, excess gluten is harmful to the body. In addition, the product may turn out to be tasteless and excessively loose.

How to make a supplement at home

Not everyone has the opportunity to purchase panifarin. This additive is sold only in specialized stores that sell ingredients for baking bread. A similar dough improver can be made at home using the following recipe:

1. You need to knead the dough from 450 g of flour and 260 g of water.
2. The resulting mass should be kept for 40-60 minutes. This is necessary for the swelling of the gluten.
3. Then the dough should be thoroughly rinsed to remove the starch. At the same time, water is neededchange at least 2-3 times. The mass must be periodically kneaded. The volume of the dough after washing should decrease slightly.

The resulting mass is pure raw gluten. It can be frozen in the refrigerator and used as needed.

Other dough improvers

What can replace panifarin when baking? Experienced housewives recommend adding ascorbic acid to the dough. This substance significantly reduces the fermentation time, prevents the mass from falling off. For 500 g of flour you will need 0.5 mg of ascorbic acid.

On sale you can also find various starter cultures that act like panifarin. What it is? These are additives based on sour dough. They help the cake rise and eliminate the need for yeast.

Adding sugar also reduces the fermentation time, keeps carbon dioxide bubbles in the dough. But this method cannot be used with rye flour products, as the sweet taste is inappropriate in brown bread.

Improver "Dunapan" is a good replacement for panifarin. What it is? The supplement consists of high quality wheat flour, ascorbic acid and enzymes. It does not contain pure gluten. But the flour in dough improver is rich in gluten.

Conclusion

It can be concluded that panifarin is a useful and practically safe supplement. If a person does not have gluten intolerance, then the gluten-based improver does not bring any benefit.harm. Panifarin will significantly improve the quality of home baking even when using coarse flour and some errors in the proportion of ingredients.